The Memorable Kitchen

  • Home
  • Main Dishes
  • Baked Goods
  • Side Dishes
  • Salad
  • Bread

Main Dishes

Creamy Chicken Enchiladas

So, you know there are some of those recipes that your family can not live without.  The ones that they ask for every time they are home from school or just coming back home for a visit.  I am not sure when I first made this recipe for Creamy Chicken Enchiladas.  What is certain is that my family was hooked on it the first time they tasted it and it probably is one of my most requested dishes.  This recipe is just a great Tex Mex recipe with a little bit of an American twist.  I think what makes it so popular with my family and a lot of my friends is that it is a great easy dish that is not too spicy but still has such great flavors that it can be classified as a true Mexican dish.  It is also great for feeding a crowd and can be made ahead of time.Creamy Chicken Enchiladas I am posting this recipe today especially for my son.  He loves this dish.  When I started my blog he asked if I had posted this recipe for Creamy Chicken Enchiladas yet?  I thought I had, but sure enough, it had not been one of my spotlights yet.  So, for my son Paul, I am posting this for his birthday.  He loves the food I cook and it is so much sweeter when he is able to make it home for a visit.   Then, I can make him all the home cooked dishes that he loves.  When I make these for him, he will eat them for a whole week until the pan is gone, if it even lasts that long!

Creamy Chicken Enchiladas

This is definitely one of those dishes that brings back memories for my kids.  I used to make these Creamy Chicken Enchiladas all the time when they were growing up.  With four children it was such an easy dish to make for a big family and the leftovers were just as good.

I also love the fact it is so simple to make.  For the chicken portion of the recipe, you can use boiled chicken, a store bought roaster chicken or chicken from a make ahead recipe.  The other ingredients in the recipe are so simple…onion, cheese, cream of mushroom soup, sour cream and tortillas.  What a great dish that the whole family will love!

Creamy Chicken Enchiladas

Honestly feeling a little sad today knowing I can not make these for my son Paul.  He is a great man who is steeped in integrity and honor thanks to his father who served  in the military.  I would hope that I had a little something to do in his upbringing.  I always taught my children the importance of honesty, love of God and a pure intention of forgiveness and no inclination of prejudice or judgement upon anyone.  Love my kids.  Love cooking for them and wish I could spend every day with them.  But, as I have to realize the element of time and my children getting older, I will just have to wait for the next great opportunity to cook for them.  And it will make it all worthwhile and make all that more memorable.  Happy cooking for your children!

 

Save Print
Creamy Chicken Enchiladas
Author: Dianna
Recipe type: Main Dishes
Cuisine: Mexican
Prep time:  30 mins
Cook time:  45 mins
Total time:  1 hour 15 mins
Serves: 8 servings
 
Ingredients
  • 1 medium onion (about 1 cup), chopped
  • 4 tablespoons butter (1/2 stick)
  • ¼ cup all purpose flour
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 2 cups chicken broth
  • 4 cups chopped cooked chicken
  • 1 can cream of mushroom soup
  • 1 cup sour cream
  • 1 teaspoon ground cumin
  • 1 4 oz. can chopped green chiles
  • 1 8 oz package Mexican blend shredded cheese, divided
  • 1 package (about 10) medium flour tortillas
Instructions
  1. Heat the chicken broth in a microwave safe bowl for 1 minute.
  2. In a medium sauce pan, melt butter. Add onion and cook for 7-10 minutes until soft. Whisk in flour and cook for 1 additional minute. Add salt, pepper and cayenne pepper, if desired.
  3. Turn heat up to medium-high and add in warm chicken broth. Cook and stir until think and bubbly, about 2 minutes. Remove from heat.
  4. Stir in cream of mushroom soup and sour cream. Set aside.
  5. Place chicken in a large bowl. Add in 2 cups of sauce, cumin, green chiles and half of cheese.
  6. Stir until blended.
  7. Place about ¼ of filling on each tortilla. Roll up and place in a 9 x 13 baking dish. Pour remainder of the sauce over enchilada. Spread to cover. Top with remainder of the cheese.
  8. Bake for 40-45 minutes at 350 degrees.
3.5.3226

 


Leave a Comment

« Moist Lemon Pound Cake
Gluten Free Mini Banana Muffins »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Archives

  • March 2020
  • September 2019
  • August 2019
  • June 2019
  • May 2019
  • April 2019
  • January 2019
  • December 2018
  • September 2018
  • June 2018
  • May 2018
  • April 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015

Categories

  • Appetizer
  • Baked Goods
  • Bread
  • Breakfast
  • Brunch
  • Condiments
  • Dessert
  • Drinks
  • Healthy
  • Healthy Cooking
  • Holidays
  • Main Dishes
  • Salad
  • Sandwiches
  • Side Dishes
  • Snacks
  • Soups and Stews
  • Uncategorized

Recent Posts

  • Grocery List for Stocking Your Pantry and Fridge
  • Easy Focaccia Bread
  • Grilled Vegetable Panini
  • Retro Peanut Butter Ice Cream Pie
  • Coconut Chocolate Chip Cookies

Copyright © 2023 · Divine theme by Restored 316

Copyright © 2023 · Divine Theme on Genesis Framework · WordPress · Log in